What to do with Thanksgiving leftovers? We make gumbo!

Leftover Turkey Gumbo YaYa

Yield: 1 gallon: 16 (1-cup) servings
2-pounds         Turkey meat (leftover from Thanksgiving)
1 1/2                cups Brown Roux
2                      pounds andouille sausage
1                      tablespoon grapeseed oil
1                      tablespoon minced garlic
1                      large green bell pepper, chopped
1                      large red bell pepper, chopped
1                      medium yellow onion, chopped
1                      gallon chicken stock
2                      tablespoons Louisiana hot pepper sauce
2                      tablespoons Worcestershire sauce
2                      tablespoons salt
1                      teaspoon black pepper
2                      cups cooked white rice
  1. Dice Turkey; reserve.
  2. Prepare Brown Roux (recipe provided); reserve until needed.
  3. Slice sausage 1/4-inch thick; cut into half-moons. Heat oil in a large stockpot over medium-high heat; add sausage and render until it starts to brown and fat is cooked out.
  4. Add garlic, green and red bell peppers and onion; sauté 3 minutes, or until vegetables are tender.
  5. Pour in the reserved stock and bring to a simmer.
  6. Add reserved roux, whisking vigorously until roux is incorporated. Reduce heat to low and simmer 30 to 45 minutes.
  7. 7. Stir in reserved turkey, hot sauce, Worcestershire, salt and pepper.
  8. 8. Serve in individual bowls; top with hot rice.

Creole Brown Roux 

Yield: 3 cups
2 cups                            Vegetable Oil
3 cups                            All-Purpose Flour
1/3 cup                           onion yellow, Brunoise
1/3 cup                           green bell pepper, Brunoise
1/3 cup                           celery, Brunosise
1 tsp.                             garlic minced
                                      wire whisk for stirring Roux
Note – BE VERY CAREFUL.  I advise wearing long sleeves and even a glove over your hand that does the stirring of the roux.
  1. In heavy bottom 4 to 6 quart pot add the oil, bring the oil up to about smoke point, add the flour in ¼ cup increments to the oil letting the flour get a dark nutty brown before adding the next ¼ cup of flour, continue to stir through the whole process not letting the flour burn on the bottom of the pot. 
  2. When all flour is in and you have a nice brown color, remove from fire and add the onions, peppers celery and garlic. 
  3. This will start to cool off the roux, bring out more color and add flavor. 
  4. Put Roux into another pan, cool, and reserve.